One of my favorite desserts to make are chocolate brownies. Depending on how I cut them or serve them, brownies can be a decadent dessert or light after-school snack. I have tried several boxed brownie mixes and my favorite is Bob’s Red Mill Gluten Free brownie mix. I love their cake-like quality—so rich and delicious.

One day while toying with the idea of flavors and textures I decided to add a variety of nuts to the brownie mix and a dash of chile powder. Chile has a unique way of enhancing the flavor of chocolate. The Aztecs knew this long before we did, which is why cups of hot chocolate spiked with chile powder were reserved for royalty. Now you too can experience this rich combination by adding a teeny bit of chile powder to the recipe. I love spontaneity of flavors and textures in my food and the addition of pistachios, pecans, almonds, sea salt, and chile powder took the brownies from tasty to eye rolling amazing.

I decided to take this idea one step further and baked them in a mini-muffin tin and drizzled them with cajeta (Mexican caramel). These adorable and easy to handle mini-brownie bites were consumed quickly and everyone asked for more. I had to make a second batch just so I could photograph them for you here.

When we told our friends over at Bob’s Red Mill how much we loved their mix and the fact that it’s gluten free they offered to give our readers a beautiful gift package. The more I learn and read about Bob’s Red Mill, their humble beginnings, and what they have accomplished in the last 50 years, I am proud to share with you this fun Valentine’s Day package they will be giving away to one of our lucky readers.

Directions:

Using an electric mixer, cream the butter. Add the egg, applesauce, and vanilla and mix until well combined, about 1 minute.

Add the brownie and cayenne powder mix to the creamy mixture, add the warm water and combine well.

Using a spoon, mix in the nuts just until combined.

Fill each muffin well about ¾ full. Sprinkle each brownie lightly with salt. Bake for about 15 to 20 minutes. Check the brownie bites by inserting a toothpick inside a brownie. It should come out clean. Don’t overcook so if it comes out a little wet, not gloppy, they are ready.

After about 5 minutes remove the brownies from the tin and cool on a cooling rack. Refill the wells and repeat the baking with the remainder of the brownie mix.

Just before you are ready to serve drizzle bites with cajeta and some fresh fruit on the side.

346 comments

Comment navigation

Liked bobs on fb and following muy bueno on twitter now

I love brownies for school parties, I swirl marshmallow cream in them. Its always a big hit with the kids and gives other kids with food allergies something to eat. my son eats gluten free so he only gets to eat things coming from home but when I cook for the class I leave all allergens out so they can share as well. the look on the kids face when they hear they can have something is priceless

We make brownies on cold rainy days, and have them with abuelita hot chocolate. We have these things and like to watch The Secret Garden. Kids love it. 🙂

My kids prefer brownies to cupcakes for their BD too. It’s the one baked good that I personally prefer being made from a mix. It’s the only baked good that I make from a box (Ghiradelli). So we make them whenever there is a box hanging around!

Following Bobs_red_mill on twitter . I am myfirstharley on twitter 🙂

I follow you on twitter too. I am myfirstharley on twitter.

We love brownies and they are so easy to make. I bake a pan full at least once a month. I usually sprinkle chopped up walnuts on the top of the batter before baking, but they are good plain, too. Thanks for having this contest.

We make brownies about once a week for dessert.

I make them pretty often. Easier than making real food for me!

I’m very happy to uncover this great site. I wanted to thank you for your time due to this wonderful read!! I definitely loved every part of it and i also have you book-marked to check out new things on your website.